Tripes lyonnaise

Name: Tripes lyonnaise (Tripe Sautéed with Onions)
Yield: 2 to 4 Servings.
Cuisine: France
Ingredients: 2 tablespoons finely chopped fresh parsley; 1 large onion; 3 tablespoons butter; 1 clove garlic, finely minced; 1 or 2 tablespoons red wine vinegar; 1 bay leaf; 3 small ribs celery, trimmed; 1 carrot, trimmed and scraped; 3 sprigs fresh parsley; Salt and freshly ground pepper to taste; 4 whole allspice; 2 whole cloves; 2 sprigs fresh thyme, or 1 teaspoon dried

Tripe Sautéed with Onions

Preparation info

2 to 4
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1¾ pounds cleaned, ready-to-cook tripe
Salt and freshly ground pepper to taste
4 whole allspice

Europe
France
Main course
Mediterranean
Spicy
Gluten-free

Method

Cut the tripe into 3 or 4 pieces and place them in a kettle. Add water to cover, salt, pepper, allspice, cloves, thyme, bay leaf, celery, carrot, and parsley sprigs. Bring to the boil. Partly cover and simmer until tender. This may vary from a few minutes to an hour depending on the tripe. Test often. When cooked, the tripe should be quite tender but not mushy. Drain.